Prepping

Cup of Yum
1. Measuring out all the ingredients beforehand makes cooking easier and more enjoyable, especially the spices.The chilli powder, turmeric, garam masala, ground coriander and ground cumin all can be measured together into one small bowl since they will be added to the curry at the same time.
2. Dice the onion. Set aside.
3. If you're using fresh garlic and ginger, prepare them now. Set aside.
4. Cut the chicken into large bite-sized chunks. Set aside.
5. Split the two chillies lengthwise and scrape out all of the seeds. Set aside.
6. Chop the fresh coriander. Set aside.

Make the curry

1. Heat the oil in a large heavy-based pot over medium-high heat.
2. Once the oil is hot, fry the cumin seeds for about 30 seconds until they start sizzling and popping. Immediately turn the heat down to low.
3. Add the chopped onion to the hot oil.
4. Fry the onions over gentle, low heat for 10 minutes until soft and lightly browned.
5. Add the garlic and ginger and fry with the onions for 1 more minute.
6. Next, add the chopped tomatoes to the pan, still keeping the heat on low.
7. Cook the tomatoes uncovered for around 8 minutes, until the sauce has reduced significantly and a little oil starts to pool on top of the tomatoes (please see the close-up photo in the blog post as reference).
8. Stir in the chilli powder, turmeric, garam masala, ground coriander, ground cumin and sugar. Cook for 30 seconds, still over low heat.
9. Add the chicken pieces and halved chillies to the sauce. Stir to coat the chicken for 1 minute.
10. Stir in the full fat yogurt, salt and pepper. Check the water level, adding about 120ml but adjust this according to your situation. If the curry looks very dry, add a little more, if it looks saucy, add less.
11. Tightly seal the pot with its lid and cook the curry for 18-20 minutes until the sauce has reduced and the chicken is soft and cooked through. Stir the curry at frequent intervals to ensure it's not sticking to the bottom and sides.
12. Check the water level every 5 minutes or so and add more if it looks dry. If there is too much liquid, remove the lid and cook the curry uncovered for the remainder of the time.
13. Add the double cream and fenugreek leaves. As you sprinkle in the fenugreek leaves, gently rub them between your fingers to help release more of their flavour. Cook uncovered for 4 additional minutes.
14. Stir in the chopped fresh coriander and desiccated coconut, if you are using it.
15. Allow the curry to rest for 5-10 minutes before serving. It allows the flavours to meld.
16. Serve hot with your favourite rice, naan bread, flatbread or chapati.